Name: Tom Yum Goong
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 portions
Ingredients: 75 g shrimp; 37.5 g mushrooms; 0.5 pcs lemongrass; 5 g galangal root; 1.5 pcs kaffir lime leaves; 0.5 pcs green chilli pepper; 0.75 tablespoon fish sauce; 0.75 tablespoon lime juice; 0.25 teaspoon caster sugar; 0.25 l water; 0.25 pcs onion; 0.25 pcs tomatoes; 0.25 handful coriander; salt

Ingredients

4portions

Soup

300 gshrimp

150 gmushrooms

2 pcslemongrass

20 ggalangal root

6 pcskaffir lime leaves

2 pcsgreen chilli pepper

3 tablespoonsfish sauce

3 tablespoonslime juice

1 teaspooncaster sugar

1 lwater

1 pconion

1 pctomatoes

1 handfulcoriander(Optional)

salt(to taste)

Step by step process

Preparation

1
Peel the prawns, leaving the tails on, and devein if necessary.

Cooking

2
Pour water into a pot and bring to a boil. Add the lemongrass, galangal, kaffir lime leaves, and onion. Simmer over low heat for 5 minutes to release their aromas.
TIP:
Prepare a light broth by infusing lemongrass, galangal, and lime leaves at a gentle simmer for 15-20 minutes. The resulting broth serves as a versatile base for soups and sauces.
3
Add the mushrooms, tomato, and chili peppers. Cook for another 3 minutes.
4
Add the prawns and cook for 2-3 minutes, until they turn pink and are cooked through.
TIP:
Shrimp are cooked when they turn pink and are firm to the touch. Usually 2-3 minutes, depending on size. Remove them from the pan and let them rest off the heat so they don't overcook.
5
Add fish sauce and granulated sugar and taste. Season with lime juice and salt to taste if needed.
TIP:
Gradually add lime juice and, if desired, a little sugar. Taste as you go and season with fish sauce until the flavors are balanced and the soup is mellow.
6
Adjust seasoning with more chili or lime juice to taste.

Serving

7
Serve immediately into bowls. Garnish with fresh cilantro leaves according to guests' preferences.
8
Serve the soup hot. for an authentic touch, offer lime wedges for guests to add.